Fajitas Done Perfectly
Healthy baked fajitas are a family favorite around here. I like this meal because it is super easy to prepare and makes my kitchen smell like you are in a gourmet Mexican restaurant. You can serve these fajitas over brown or white rice, chips or eat them in a tortilla. We usually eat them over rice and add homemade guacamole and sour cream on top.
The cleanup is easy. You only need to use a cutting board and a large cookie sheet or baking dish. This meal can also be prepared the night or morning before, and then kept in a large plastic freezer bag to be cooked later. This is one of my favorite fallback meals on a busy week or in a short time crunch. I hope your family loves my healthy baked fajitas recipe as much as my family does.
Healthy Baked Fajitas
Ingredients
- 5 Medium Chicken Breasts cut into strips or chunks
- 3 Cups Pre-Cooked Black Beans if you are vegetarian and not adding in the chicken I would add in 4-5 cups of black beans
- 1 Red Bell Pepper sliced into strips
- 1 Green or Orange Bell Pepper sliced into strips
- 1 Large onion sliced into strips
- 3-4 medium garlic cloves minced
- 1 Can Diced Tomatoes 28 oz can
- 2 tsp Italian seasoning or 1/2 tsp each of thyme basil, oregano, and marjoram
- 2 tsp of cumin (if you like your fajitas with more of a roasted flavor then I would recommend the Roasted Ground Cumin
- 2 tsp chili powder
- 3 Tbs of Olive Oil
Instructions
- Preheat oven to 400 degrees.
- Take a zip lock bag and add in all the spices first and shake the bag thoroughly. Then add in the oil and shake again.
- Once the spices and oil have all been mixed, add in the vegetables (I do not add tomatoes until the very end), black beans, and chicken and shake the bag until everything is coated evenly.
- Take the fajita contents from the bag and pour them onto a stone cookie sheet. You can also use a glass baking dish or metal cookie sheet for this as well.
- Once the fajita contents are spread out evening on your cookie sheet, add the can of diced tomatoes on top of the fajita.
- It takes 18-22 minutes to cook or until chicken is no longer pink and vegetables are tender.
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